Smoked Salmon Roulade

 

1/2

cup Gold Medal® all-purpose flour

1

cup milk

1

tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

2

tablespoons butter or margarine, melted

1/4

teaspoon salt

4

eggs

3

medium green onions, chopped (3 tablespoons)

1

cup flaked or chopped smoked salmon

1 1/2

cups shredded Gruyère or Swiss cheese (6 ounces)

1

cup chopped fresh spinach

• 1 Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
• 2 Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
• 3 Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.